Teriyaki Chicken & Noodles
March 14, 2015
"We really enjoy this simple stir-fry. I usually add minced garlic, minced ginger, and any other veggies I happen to have on hand, so it never seems to come out the same way twice. From Bon Appetit, May 1998."
- Serving Size: 1 (375 g)
- Calories 876.4
- Total Fat - 32.9 g
- Saturated Fat - 5.7 g
- Cholesterol - 99.5 mg
- Sodium - 1334.1 mg
- Total Carbohydrate - 98.4 g
- Dietary Fiber - 2.4 g
- Sugars - 5.8 g
- Protein - 52.8 g
- Calcium - 100.5 mg
- Iron - 4.8 mg
- Vitamin C - 7.2 mg
- Thiamin - 0.7 mg
Cook noodles in large pot of boiling salted water until just tender. Drain well; return to pot.
Add sesame oil and toss to coat.
Heat vegetable oil in heavy large skillet over high heat.
Sprinkle chicken with salt and pepper.
Add chicken to skillet and saute until no longer pink, about 2 minutes.
Add sliced green onions, carrot and crushed red pepper.
Stir-fry until vegetables are crisp-tender but still bright in color and chicken is cooked through, about 2 minutes longer.
Add noodles and teriyaki sauce and toss to blend well.
Tips & Variations
No special items needed.